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Steve Martorano's bucatini carbonara, a recipe every cook should know

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There are some recipes that every cook should know by heart, and pasta carbonara is certainly one of them. Steve Martorano, owner of Café Martorano in Ft. Lauderdale, Fla., shows us how it's done.


  • 1 T butter
  • 4 oz pancetta, diced
  • 1 ½ c heavy cream
  • Salt and crushed black pepper, to taste
  • ¼ c grated Parmigiano-Reggiano, plus more to taste
  • 6 oz bucatini
  • 4 egg yolks


1. In a medium pan, melt the butter over medium heat. Add the pancetta, and render until crispy.

2. Then, add the heavy cream, and reduce by ½. Season with salt and pepper, to taste. Add the cheese, and mix well.

3. Bring a large pot of lightly salted water to a boil over high heat. Add the bucatini, and cook until al dente. Drain, and set aside.

4. In a large bowl, whisk together the egg yolks. Add the bucatini and the cream mixture.

5. Season with more pepper and cheese, to taste. Mix well, and serve.

Serves: 4



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